pasta carbonara recipe

Somerset Ridge Pasta Carbonara

Prep Time 15 mins
Cook Time 30 mins
Course Main Course


  • 1 lb spaghetti
  • 2 cups cubed pancetta rind removed or substitute bacon
  • 2 tsp olive oil
  • 1/3 cup Somerset Ridge Oktoberfest
  • 4 eggs
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup heavy cream with approximately 38% butterfat
  • Freshly ground black pepper
  • Freshly ground nutmeg


  • Put a large pot of water on for the pasta.
  • In another large pan, saut√© the pancetta cubes in the oil until crispy. If using bacon, omit the oil. If there is a lot of bacon fat in pan, remove all but approximately 1 tablespoon of fat.
  • Add the Oktoberfest wine and simmer a few minutes, until you have a syrup left. Take the pan off the heat.
  • In a bowl, beat together the eggs, Parmesan, cream, and pepper.
  • Cook the pasta according to the packet instructions, but remove from the heat several minutes before it reaches al dente stage.
  • Save approximately 1/2 cup of the pasta water before draining.
  • Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta.
  • Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix.
  • Thin with reserved pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.